Vegan Pesto Zucchini Noodles
Looking for a light, refreshing meal that's packed with flavor and nutrients? These Vegan Pesto Zucchini Noodles are exactly what you need. I've perfected this recipe to create a dish that's not only healthy but absolutely delicious. The best part? It comes together in just minutes, making it perfect for busy weeknights or when you're craving something fresh and satisfying.
Ingredients
- 4 medium zucchini spiralized
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups fresh basil leaves packed
- 1/2 cup pine nuts or walnuts for a budget-friendly option
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- Cherry tomatoes halved
- Extra pine nuts
- Red pepper flakes
- Fresh basil leaves
Instructions
- Start by making the pesto. In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Pulse until coarsely chopped.
- With the processor running, slowly drizzle in the olive oil until well combined. Add lemon juice and salt, then pulse to combine. Taste and adjust seasonings if needed.
- Using a spiralizer, create zucchini noodles (or "zoodles"). If you don't have a spiralizer, you can use a vegetable peeler to create ribbon-like noodles.
- Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 2-3 minutes, just until slightly softened but still crisp.
- Remove from heat and toss with desired amount of pesto (you might not need all of it).
- Serve immediately with your choice of toppings.